Wash and slice the eggplant about 1/2 inch thick. Mix the eggplant slices with olive oil until well-coated and spread out on baking sheet; season with salt. Bake the eggplant until nicely browned and soft, flipping occasionally. Meanwhile, bring a large pot of water to a boil for the pasta.

Heat a few tablespoons of olive oil in a large pan over medium heat. Add the garlic and chiles, and cook until the garlic turns a little golden. Add the tomatoes, oregano, some salt and pepper; cook until saucy, stirring occasionally.

Cook the pasta until tender. While it’s cooking, cut the eggplant into strips and add to the tomato sauce. Drain the pasta and toss it with the sauce. Then top with parsley or basil and grated cheese and serve.